Recipes

mix the beurre pommade with the home made caramel, add the pastry cream and finally the italian meringue

Heat the purées, glucose and trimoline at 40 ° C. Add the sugar and pectin mixture. Boil 2 minutes, add the Cassis Peureux, pour in 14 cm cake pans and place in the cooling cell.

in a sauce pan. Add apricot puree, sugar and agar-agar and cook up to 86℃. Place in chiller until completly set. Insert the puree in mixer full speed until a smooth shinny cream. place in pipping bag and ready to use

Mix the egg yolks with the caster sugar. Add the cream and the boiling milk. Cook at 85°C. Switch to strainer. Add the gelatin mass and the nougat cream, cool to 40°C. Add the Cointreau and the whipped cream. refrigarate for assembly.

Make a pastry cream Cool Down in a kitchen aid mixer  Add butter to the pastry cream and mix well until the cream is getting lighter pale color and volume increase reserve for assembly Keep In chiller

Whisk all the whites with the glucose and trimoline together and set aside for the rest of the recipe. Make a custard with milk, cream, egg yolks cooked at 85°C. Pour the hot custard over the dark chocolate couverture. Temper at 35°C and mix the base meringue and whipped cream. set a side for use  

Heat the milk and 100gr sugar. Mix the remaining sugar with the cream powder and egg yolks then mix with the milk. Cook the confectioner's cream. Whisk the  butter together with the rum. Cover and leave to cool. Just before assembling, beat the cream with the remaining room temperature butter.

In a saucepan, heat the milk and cream, then mix the marzipan inside. Cook at 85 ° C with egg yolks and caster sugar. Out of the heat, add the gelatin mixture, cool the mixture and add the Kirsch. and the whipped cream.  reserve for assembly

Mix butter with chestnut cream.  Incorporate the syrup, eau de poire. Make the Italian meringue and mix all. Finally, mixe the wipped cream and conbine all together add marron glacer in piece

Blanched the yolks and the sugar. Boil the cream with the zest of lemon and incorporate the egg yolks to rise, cook at 84 ℃ Add the gelatin. finally incorporate the jivara cover let cool

Make a pastry cream, pour the milk and boiling orange juice over the whitened egg yolk mixture, caster sugar and cream powder. Cook on the fire for 2 minutes then cool. Smooth the cream, then add the melted gelatin mass, the Cointreau, then the mascarpone cheese

make a cream anglaise. Add gelatin after swelling and wringing. Once the mixture has cooled down, add the softened mascarpone. pour into 14 cm cake pans and place in the blast freezer demold and use for insert

make a cram anglaise with the milk, eggs yolk, sugar. soak the gelatine fish with water and add it the cream anglaise. add essence violette and cool down to 25-27℃ whip de cream and add cream anglaise

In a saucepan, Boil the cream, the whole milk and let the vanilla pods split and scraped. Slightly mix egg yolks and sugar. Pour boiling vanilla brew and cook at 85°C. Add the gelatin mass, switch to Chinese and mix. Cool at 40/45°C. Add the Cognac and gently add the whipped cream. place in chiller  

Make a pastry cream and add the gelatine. Cool well with a blender. Stir in the pistachio paste and then whip the cream not too firm Add the pistachio cream delicately. reseve for use

in a bain marie melt lemon juice, sugar, eggs, yolks, and gelatin. cook at 86℃ Stir in the butter with a food processor or hand blender. Cool and add the cream wipped. Mix all to get a light cream, fill tart shell with a nozzle 10 mm∅ and place in freezer.

Make a pastry cream, pour the boiling milk over the whitened mixture of egg yolks, caster sugar and cream powder. Cook on the fire for 2 minutes then cool. Smooth the cream well, then add the melted gelatin mass, the Kirsch then the mascarpone mounted with the whipped cream. Book for assembly.

Use the citrus cremeux at about 30°C. smooth the cream with the whisk then add the melted gelatin mass in the microwave Add the Cointreau and finally the whipped cream. Use directly.  

make a beurre pommade and add the cream of chestnut. Melt the gelatine heated in a saucepan with beurre pommade and chestnut and wisky. Mix the wipped cream with the chestnut filling *beurre pomade: soften butter

Heat the milk and the vanilla bean below the boiling point. Whisk egg yolks and sugar until pale. Add the flour and cornstarch and mix well. T emper the egg mixture by stirring gradually in about half of the hot milk. Pour this mixture into the pan with the rest of the hot milk. Return to boiling while whisking constantly. Remove from heat and stir in the liquor. Cover with a plastic film and cool the pastry cream, then cool. Once the cream is cold, beat well until it is perfectly smooth.  Stir in whipped cream.

Boil the milk with the cracked vanilla pod, butter and salt. Add the durum wheat semolina and cook for about 3 minutes. Add the egg yolks mixed with the caster sugar directly. Cool to 35 ° C. Add the melted gelatin, the whipped cream, the Cointreau and the macerated grapes with Cointreau. Use directly. Tips for macerating grapes In a saucepan, boil some water and add the raisins. Out of the heat, leave the grapes for about 10 minutes in boiling water and drain. Then cover them with Cointreau The grapes are ready for use after 24 hours of maceration.